Or, even just finding some cookies made with clean ingredients?? Forgedda ‘bout it!! At least…until NOW. Unbelievably buttery, ultra-nutty, AND only one gram of sugar?? Low carb white chocolate macadamia nut cookies for the win-win-win!

Whether you came here looking for low carb white chocolate macadamia nut cookies specifically, or if you’re just on the hunt for clean, gluten free, paleo cookies—your quest ends here. Heck, you’re in the right place if you’re searching for the BEST white chocolate macadamia nut cookies—low carb or not.

(Oh yeah, and you can find even more clean, paleo, low carb cookies recipes just like this in my FREE eBook!)

Short answer: yes. And this low carb macadamia nut cookies recipe is proof! Seriously, in a blind taste test, nobody would guess that these are low carb cookies—or paleo, or grain free, or any kind of healthy cookies.

That’s because, in the process of crafting low carb white chocolate macadamia nut cookies, a few ingredient substitutions need to be made. And, those lower-carb, higher-fat ingredients actually make these keto cookies BETTER than the traditional recipe. I kid you not.

And, if you have a hard time tracking down some low carb or sugar free white chocolate chips, don’t worry—me too. Traditional white chocolate is pretty much just sugar!

Go NUTS—for Low Carb Cookies with Almond Flour!

By ditching the refined flours and making your low carb cookies with almond flour, you pack SO much more nutritious fuel into these goodies. Not only does it help to cut down on carbs, but it also adds plenty of satiating fats and dietary fiber!

Plus, almond flour was truly DESTINED to make its way into low carb white chocolate macadamia nut cookies. With its nutty flavor and denser, crumblier texture, it takes this low carb cookies recipe to a whole new level of sweet-and-savory comfort. You’ve never had macadamia nut cookies that are THIS ultra-nutty!!

And, that dense texture and savory taste from the almond flour is really the perfect pair for creamy, fat-rich macadamia nuts. Macadamias have a toothsome, buttery texture and a slight sweetness and toothsome texture, pumping up the indulgence in these cookies even more.

Better yet, making low carb white chocolate macadamia nut cookies is even easier because macadamia nuts are one of THE best nuts you can eat on a low carb lifestyle. In just ¼ cup of macadamias, there’s a whopping 25 grams of fat and only 2 grams of net carbs!

Buttering Up your Keto Cookies

Best of all, with low carb and keto cookies, we NEED sources of fat to replace the carbs in traditional baked goods. So, no sense in holding back on the butter in these low carb white chocolate macadamia nut cookies!

In pretty much any cookie, butter is an essential ingredient if you want a soft and luscious texture. And, in a keto cookie, the wholesome saturated fats in butter also provide fuel for ketosis. Altogether, in one of these low carb white chocolate chip cookies, you can gobble up 14 grams of fuel-filled fats—and only one gram of net carbs!

Personally, I recommend choosing grass-fed butter (if you’re able), so you can pack more essential nutrients into your low carb cookies. Compared to butter from conventionally-raised cows, it’s richer in vitamins and minerals like vitamin K2, which can help lower the risk of dying from heart disease.

And, grass-fed butter is a far richer source of ALA—an inflammation fighting omega-3 fatty acid—as well as the energizing fats known as MCTs, like those found in coconut oil!

Clean, Guilt-Free, Totally Delicious

Between the almond flour, macadamia nuts, and grass-fed butter, these cookies are chock-full of nutty, buttery goodness! Plus, they’ve got the perfect balance of salty and sweet flavors.

By nixing the carbs and packing in more fat to make low carb macadamia nut cookies, the classic recipe actually becomes more flavorful, indulgent, and rich. Bake up a batch and see for yourself!

Instructions

In a separate bowl, whisk together butter, eggs, erythritol, and vanilla.

Mix dry ingredients into the wet until a dough forms.

Fold in white chocolate chips. (If using homemade white chocolate chips, wait to add them until the very end!)

Transfer dollops of dough onto a baking sheet lined with parchment. (I used a regular 4-teaspoon cookie scoop to portion my cookies!) Gently flatten each cookie on top—not so it’s flat as a pancake, but just so it’s not rounded on top.

If using homemade white chocolate chips, quickly pull them out of the freezer and press them into the top of your dough dollops.

Bake 12-14 minutes, until bottoms/edges begin to brown.

Remove from oven and transfer to baking rack. Allow to cool 15 minutes before serving and enjoying!